Seafood & Pasta Appetizer
 

Help!

Brain freeze time.

I would like to use shrimp and some pasta as an appetizer for a steak dinner
this weekend.

I was thinking about substituting some shrimp for the pancetta in a
carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
The cheese and egg are the thickening agents for a carbonara.

Any suggestions?


Dimitri

How about some kind of shrimp dim sum, using won ton skins instead of
pasta? Could be simply shrimp, as in ha gow, or shrimp combined with
other goodies like water chestnuts and shiitake mushrooms, as in shrimp
shu mai. Or just make something up, flavored with ginger or ginger and
garlic or a bit of chili paste. Could be prepared mostly in advance,
leaving just the steaming (or frying) to be done at dinner time.
-aem

"Dimitri" wrote...
> Help!
>
> Brain freeze time.
>
> I would like to use shrimp and some pasta as an appetizer for a steak
> dinner this weekend.
>
> I was thinking about substituting some shrimp for the pancetta in a
> carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
> The cheese and egg are the thickening agents for a carbonara.
>
> Any suggestions?
>
>
> Dimitri
>
Here are a few recipes that might help thaw that brain! --- Pam
SCAMPI AL FRESCO (rec.food.recipes 10/20/97 - Bill)

3 Servings

1 lb Shrimp, shelled

2 tb Olive oil

2 tb Butter

3 tb Parsley, chopped

2 Garlic cloves

1/2 ts Mint, dry

Salt and Pepper to taste

1 1/2 tb Lemon juice

1 lb Fettuccine, cooked, al dente

Heat oil and butter in skillet.


When fat is hot, add the shrimp and cook over high heat, turning shrimp
constantly. As soon as the shrimp "turn color," that is turn pink, add the
parsley, garlic and mint. Keep tossing for no more than another minute;
remove from heat and stir in the lemon juice, starting with 1 tablespoon.
Taste, and if it needs more tang, add salt and pepper and add the other 1/2
tablespoon lemon juice. Serve with hot fettucine.

GARLIC SHRIMP LINGUINE (rec.food.recipes 3/16/98 - Jen Cox)

8 oz. linguine

1/4 cup unsalted butter (can use salted--just omit salt later)

3/4 lb. shrimp (deveined, peeled & sliced)

1/4 lb. sliced fresh mushrooms

4-6 (or more) garlic cloves, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

1/3 cup grated Romano cheese (can substitute parmesan)

parsley

Cook linguine. Melt butter in skillet. Add shrimp, mushrooms. Cook over
med-high heat, stirring often. Shortly before shrimp is done, add garlic.
When shrimp is cooked, pour over cooked linguine. Sprinkle with cheese, salt
& pepper. Toss to combine ingredients. Sprinkle with parsley. Serve
immediately. Serves 4.

CREAMY GARLIC SHRIMP (rec.food.cooking 4/29/98 - Leslie Paul Davies) [
Courtesy: The Red Hot Chili Paper ]

1/2 cup butter

2 pounds shrimp, peeled and deveined

10 cloves garlic, minced

1 teaspoon crumbled dried tarragon (optional)

2 cups whipping cream

pinch cayenne pepper

2 tablespoons dry white wine

3 tablespoons minced fresh parsley

Melt butter in large skillet over medium heat. Add shrimp, garlic and
tarragon (if using) and stir until opaque and just pink, about 1 minute.
Remove shrimp using slotted spoon; set aside. Add cream and cayenne to
skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp
to skillet. Toss gently until heated through, about 1 minute. Serve shrimp
mixture over pasta. Sprinkle with parsley.

On Wed, 02 Feb 2005 16:41:34 GMT, "Dimitri" >
wrote:

>Help!
>
>Brain freeze time.
>
>I would like to use shrimp and some pasta as an appetizer for a steak dinner
>this weekend.
>
>I was thinking about substituting some shrimp for the pancetta in a
>carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
>The cheese and egg are the thickening agents for a carbonara.
>
>Any suggestions?

I use the following as a main course, but, as you may recall, the DH
and I are fairly abstemious eaters, so *my* main course may be
another's appetizer:

MMMMM----- Now You're Cooking! v5.66 [Meal-Master Export Format]

Title: Pasta With Shrimp, Tomatoes And Garlic
Categories: fish and seafood, pasta
Yield: 2 servings

1/2 c dry white wine
1 egg white
1 1/2 ts cornstarch
10 large shrimp; peeled and
-deveined
6 oz spaghettini
1 1/2 tb olive oil
1 1/2 c plum tomatoes; diced
1 clove garlic; minced
2 tb basil

Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to
blend. Mix in shimp; sprinkle generously with salt. Let stand 10 mins.

Meanwhile, cook pasta in large pot of boiling, salted water until just
tender but still firm to bite.

Heat oil in heavy medium skillet over medium heat. Drain shrimp; add
to skillet. Stir 2 mins. Add tomatoes, garlic and remaining 1.2 cup
wine and simmer until shrimp are just opaque in center, about 2 mins.
Season with salt and pepper.

Drain pasta; divide between large shallow bowls. Using tongs, place
shrimp atop pasta. Boil sauce in skillet until slightly thickened,
about 2 mins.

Spoon sauce over shrimp. Sprinkle with basil and serve.

Contributor: Bon Appetit

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Dimitri" > wrote in message
. com...
> Help!
>
> Brain freeze time.
>
> I would like to use shrimp and some pasta as an appetizer for a steak
dinner
> this weekend.
>
> I was thinking about substituting some shrimp for the pancetta in a
> carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
> The cheese and egg are the thickening agents for a carbonara.
>
> Any suggestions?
>
>
> Dimitri

Shrimp with cilantro-lime pesto is quite good on spaghettini.

Charlie

On Wed, 2 Feb 2005, Dimitri wrote:
>
> Brain freeze time.
> I would like to use shrimp and some pasta as an appetizer for a steak dinner
> this weekend.
> I was thinking about substituting some shrimp for the pancetta in a
> carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
> The cheese and egg are the thickening agents for a carbonara.
> Any suggestions?

D, probably too late for you, I am behind in my reading. I make a killer
hot pasta seafood combo that people rave about. We actually serve it as a
main course. I change it often, but the three main ingredients are pasta
(usually bowties), quartered canned artichoke hearts (not the vinegery
kind), and either scallops or shrimp, or both. Saute as you choose as far
as white wine and garlic and other things. Sometimes I add some Thai fish
sauce. Or mom-in-law's home stewed tomatoes. My wife likes chopped
black olives and mushrooms added, but that gets a little too much for me.
The grated parm/rom goes very well over it. The key is the arties.

MK